Ingredients:

• Raw Rice – 1 cup
• Toor Dal – 1/2 cup
• Bengal Gram – 1/2 cup
• Coconut, scrapped – 1/2 cup
• Asafetida – 1/4 tbsp
• Red Chillies – 2 to 3
• Green chillies – 2
• Curry leaves – 2 to 3 sticks
• Salt to taste

Method:

1. Soak rice for half an hour.
2. Grind the soaked rice, chillies, asafoetida, curry leaves and the cocoanut shredded together to a coarse paste.
3. To this add the shredded coconut and grind together.
4. Soak the two dals in another vessel for one hour and grind it to a paste.
5. Mix the two pastes together, add salt, curry leaves and pour in a pan like dosa.
6. Flip when the bottom side is cooked.
7. When the adai is golden brown, remove from pan and serve with coconut chutney.

Recipe courtesy of M.V. Rajeswari